Pages

Friday, August 3, 2012

My Favorite Friday started last week, but other commitments made me miss it. I did take time to read through all of the other posts, though. One in particular stood out and me - Tex Mex Chicken by @Wyldbirman. It's not a recipe I've tried yet, but will be later today. After seeing that post, I suggested to @druinok that we devote one week of My Favorite Fridays to menus that teachers/parents can use when they're horribly busy and can't find time to cook or just want an easy meal to make. With that said, here's one of our family's favorite meals.

Italian Beef

Line a crock pot with a liner (easy clean up). Cut the fat off one 3-4 lb roast and then cut the remaining meat into small cubes. Dump these pieces into the crock pot along with 1 can of beer, a jar of pepperoncini peppers, a small can of beef consumme soup, 1 tsp each of oregano and italian seasoning. Turn the crock pot on low for 8 hours or so.

I typically shred the meat afterwards with a couple of forks and serve it on hoagie rolls. My husband likes to add a little shredded mozzarella on top. Any leftover meat goes back in the juices to be used for beef and noodles. The juices/leftover meat freezes well so beef and noodles can be served at a later time.

The pepperoncini peppers do give the meat a bit of spice, but it is not so hot that kids won't eat it. You can control how hot you want it to be by not using the whole jar in the mix. You may also want to pull out a few of the peppers before adding to the crock pot if you would like to have them with the sandwich later. While you can still eat the peppers after they've been cooked, they are quite limp.